As a vegetable with a high starch content, potatoes can be eaten by patients with high blood sugar. However, the following points should be noted when eating potatoes: First, choose potatoes with a crispier texture, the glycemic index of potatoes with a more doughy texture is higher. Second, as a staple food substitute, potatoes have a high starch content, but also high dietary fiber and antioxidant content, so diabetics can be used to replace the staple food, rather than simply as a vegetable to eat. Third, choose a reasonable cooking method. Cooking methods can affect the glycemic index of potatoes, such as steaming and boiling potatoes, which have a glycemic index of about 65%, while mashed potatoes have a glycemic index of 87%. Like all other foods, potatoes should be processed as little as possible by frying or pan-frying.